Yuzu kosho dressing

Method

To make the yuzu kosho dressing, whisk all the ingredients together in a small bowl. Set aside.

Assess your tomatoes — if the larger tomatoes have thick skin, remove it by plunging the tomatoes into a saucepan of boiling water for 15 seconds. Immediately transfer them to a bowl of iced water to cool, then peel the skin off with a small knife.

Cut the larger tomatoes into 1 cm thick slices or wedges and place them in a bowl. Smaller tomatoes can simply be halved or quartered.

Add the shallot and shiso to the tomatoes and season with a little sea salt. Gently toss 60 ml of the dressing through the tomatoes. Taste one of the tomatoes and add a touch more dressing if necessary.

Slice the tofu into 1 cm thick discs and arrange them on a serving plate. Place the tomatoes on and around the tofu. Drizzle over a little more dressing and finish with the fried shallots and torn basil leaves.